From Linda Gassenheimer’s Dinner in Minutes Column
Steak Au Poivre (Steak with Pepper and Mushroom Sauce)
4 cups watercress, washed and large stems discarded
Olive oil spray
1/2 tablespoon cracked pepper
3/4 pound beef tenderloin, fat removed
2 medium-size shallots, chopped (1/4 cup)
1/2 teaspoon minced garlic
1/4 pound sliced button mushrooms, (11/2 cups)
2 tablespoons brandy
2 tablespoons light cream
Salt and freshly ground pepper
Divide watercress between two dinner plates and set aside.
Heat a nonstick skillet over medium-high heat and spray with olive oil. Press cracked pepper onto both sides of steak and add to skillet. Brown 2 minutes; turn and brown the second side 2 minutes. Remove to a plate.
Lower heat to medium and add shallots, garlic and mushrooms. Sauté 2 minutes. Return steak and cook until done, 5 minutes for 3-inch thick tenderloin (3 minutes for thinner flank steak). A thermometer should read 145 degrees for medium rare, 160 degrees for medium.
Add brandy and cook a few seconds. Place steak on bed of watercress. Add cream to skillet and stir to combine with mushrooms and shallots. Add salt and pepper to taste. Spoon sauce over steak and serve with potatoes. Makes 2 servings.
Per serving: 369 calories (38 percent from fat), 15.7 g fat (6.2 g saturated, 6.3 g monounsaturated), 124 mg cholesterol, 41.8 g protein, 6.8 g carbohydrates, 1.4 g fiber, 137 mg sodium.